If your looking to make apple pie moonshine check out the recipe I’ve posted below. I’ve been making Apple Pie Moonshine for years and like to think I’ve perfected this recipe.

Most people first hear about Apple pie moonshine from either a friend who’s made it or from the all to popular TV show Moonshiners. It’s by far the most desired bootleg whiskey these days and it’s hands down the best homemade recipe I’ve ever made.

To help you make your own moonshine I posted these instructions on how to make a corn mash. You’ll also need a still to distill your corn mash once it’s fermented so make sure you check out all the homemade reflux and pot still plans. These step by step plans are great for anyone looking to build their own still.

How To Make Apple Pie Moonshine

This recipe will make 2 quarts of 35% abv Apple Pie Moonshine that will straight up knock your socks off so be warned drink with CATION!!

Ingredients:

You’ll need the following:

1 cups of brown sugar

1 cup of white sugar

10 cinnamon sticks

1 quart of 150 – 180 proof moonshine

1/2 quart of fresh squeezed Apple Cider

1/2 quart of fresh squeezed Apple Juice

Directions:

There are two ways to make Apple Pie Moonshine, you can either simmer the base for 30 – 40 min, this extracts flavors fast and makes the Apple Pie Shine drinkable once it cools or you can let the base steep overnight allowing the cinnamon sticks to release rich flavors slowly. I’ve tried both and like the steeping method better I find the boil method leaves a slight bitterness in the final product. I’ll leave it up to you to choose the method you’d like to use.

Boil Method

Add apple juice, apple cider, brown and white sugar and cinnamon sticks to large pot. Bring up to a boil and then simmer on low heat for 30 – 40 min. Be sure to stir occasionally.

Once simmering is complete remove from stove and allow to cool. Remove cinnamon sticks. Fill mason jars half full with base you’ve made and top off with Moonshine. Keep in mind the final strength will be dictated by the moonshine proof your using. Were aiming for a 70 proof or 35% abv final product. So for example if our moonshine is at 140 proof then we would dilute it 50/50 to give us a final proof of 70

This video show’s the process of how to make apple pie moonshine using the boil method.

If you don’t mind being patient I’d highly recommend the next method. After all good things come with time especially when making moonshine. This method will make a superior batch of Apple pie moonshine that you’ll be proud to tell your friends and family you made it.

No – Boil Method

Fill up mason jars with mixture and place two cinnamon sticks in each jar. Seal up jars and let steep for several days. Have a sample of the apple pie moonshine after a few days and remove cinnamon sticks when desired flavor is accomplished.

Final Notes:

If your feeling adventurous you can try adding ginger, allspice, cloves, orange peel or vanilla bean to the apple pie moonshine you just made. A great way to experiment with these flavors is to use small 125 ml jars to experiment with different combinations of spices. I’ve had some great success with ginger, cloves and vanilla beans.

If you made Granny’s Apple Pie Moonshine we’d love to hear what you thought about it. Feel free to share how you altered the recipe or post your moonshine recipe you’ve perfected.

Note : For the sake of getting better photo’s I only used apple juice in my batch. Basically anywhere that I called for “Apple cider” in the recipe above I use apple juice if you care more for the look then taste do this. Personally I like my recipe but it will turn out much darker! Sorry for any confusion.

done it both ways ,,the no boil method i soak the raw moonshine at 140 pf. with the cinnamon sticks for about a week , then add the cider and apple juice 50/50 , and quarter a quart of shine in 4 jars , i find that the freshened squeezed apple juice (kinda pale yellow ) has a much more apple flavor .

I use bottled all the time. Just make sure it’s a good quality bottled, don’t use store brands/cheap stuff. My method is also slightly different. I make 4 gallons at a time. 50/50 mix of juice and cider, 1 cup of white sugar, 1/2 cup brown, 12 cinnamon sticks. Mix all together in a stock pot, bring to boil the SLOWEST way possible. On my stove it’s about 12 hours cook time on the lowest setting. Let cool to room temp, add moonshine/everclear, stir for a minute or two then start bottling. Leave 1-2 sticks in each bottle. I put mine in the freezer for 3 hours after bottling to get it cold fast, not sure why but it tastes better if you get it cold fast.

I use frozen concentrate better apple flavoring, I used 1/2 cup of brown sugar, 3 12oz cans of frozen concentrate and 4 cinnamon sticks. I bring to boil, let simmer on lowest heat for 30 minutes then cool to room temperature. I use pints jars mix 50/50 with 189 proof everclear and refrigerate people actually prefer it over the kind I brought from a NC still.

I did this last night and i used the boil method, and once it cooled i added my moonshine to it, i think its a little strong so ill prepare another base and mix it all in, i put a full quart of 160 proof 😛 so i think i should have halfed it first and tasted it, oh well live a learn, still good though 🙂

The apple slice in there was just for the photo’s. I wouldn’t leave it in there longer then a week or so. You can leave the cinnamon sticks in for much longer just make sure they don’t over power the drink.

Just added a note in the main recipe about this. You need to swap the apple cider for plain apple juice to get it to be clear like the pics. I forgot to mention that when I posted the recipe! Thanks for brining this up..

Your recipe is great. I use the no boil method and steep the cinnamon sticks with some vanilla bean. I let the mixture steep in the refrigerator for 4-5 days then add the fire water and let them all party together for a week at least. Very popular recipe with orders rolling in.

I love this but I made my modifications too… I made a double batch, so 2 gal cider, 2 gal apple juice, 2 containers of cinnamon stix, about 20 cloves, cook and after it cools to under 70 degrees F add 1/2 gal 190 everclear, fifth of green apple vodka.. for the festive flair I got 16 oz amber bottles with the flip stopper.

I just tried the no boil method but instead of adding Everclear to the mix before putting it in the mason jars, I filled the jars halfway with the mix and then added the Everclear like the boil method says to do. My question is does it matter if you let it steep in the fridge or should it sit at room temperature while steeping?

Anyone know what this is… I recently made a batch (no boil method) using 151 Everclear. Looking at the jars I noticed that the cinnamon sticks have this what looks like a cotton cloud like substance that has formed with some smaller pieces floating in the mix. I have no idea what this could be or if the mix is even safe to sample. If anyone has seen this could you please tell me should I shake the jars to try and blend it in the mix or maybe pour the mix through a screen to try and filter it out.

You should always ensure food quality preparation and cleanliness. When it comes to spices like cinnamon they need to come in contact with alcohol @ 50-70% to kill any bacteria on them…… or by boiling.

For the ‘non-boil’ method I would recommend sitting your spices in the 151 Everclear for a few hours before moving forward with the recipe, using that deliciously infused everclear.

If you get sticks from a craft store, they say on the pkg that they are not intended for consumption. Maybe they are sprayed with something to enhance the cinnamon scent, for potpourri. Hope this wasn’t the case!

Think I got an answer for both: For the cinnamon powder you can use it instead of sticks however keep in mind you won’t be able to remove the cinnamon powder so be careful not to add to much. When using extract in place of vanilla bean in the Granny Apple Pie moonshine recipe, use 1 teaspoon for every one inch of vanilla bean. Make sure not to use vanilla flavoring or imitation vanilla as you will really notice the difference in flavor.

I made a huge batch of this for Christmas for everyone. I’m in upstate NY and we have really fresh apple cider. when I first made the batch it was cloudy from the cider. After it set overnight, I have the cloud on bottom as well. But the rest of the jar is as clear as the pictures above. I think it’s the alcohol separating the sediment that is in the apple cider.